1 1/2 Lbs of beef, tenderloin or top sirloin 2 Tbsp. of all-purpose flour 1 Tsp. of salt 3 Tbsp. margarine or butter 1 Clove of garlic, minced or pressed 1 Tsp of paprika 1 Small onion, minced 1/4 Tsp of pepper 3/4 Cup of sour cream Hot Buttered noodles Chopped parsley and sauteed mushrooms caps for garnish Cut meat into 1/4 by 2 inch strips. Mix the flour and salt. Toss the meat in with the mixture. Heat the margarine in a heavy frying pan. Add the garlic and onion. Saute until garlic is lightly browned, spoon out and reserve. Add the meat to the same pan, a few pieces at a time. Brown quickly and keep pieces as separate as possible to prevent stewing the meat. When all the meat is browned, return onion and garlic to the pan. Sprinkle with paprika and pepper. Blend well, fold in the sour cream and heat slowly. Do Not Boil. Serve over hot buttered noodles, and garnish with the parsley and buttered sauteed mushroom caps. Note: I often serve this with green or mixed vegetables and onion bread. Also you can serve this with a tossed green salad or any other green vegetable of your choosing.
1/2 Cup of sliced celery 1 Medium Onion, chopped 1 Clove of garlic, minced or pressed 2 Tbsp. pf oil 1 Can, 10 oz. of stewed tomatoes, mashed 1 Cup, Italian style tomato sauce sauce or 1 can, 8 oz of tomato suace with mushrooms 3/4 Tsp. of salt 1/2 Tsp dried basil leaves, crumbled 1/4 Tsp each dried thyme and oregano leaves, crumbled 1/8 Tsp pepper 1/4 Cup of brandy 2 Tbsp of chopped parsley In a medium saucepan saute the celery, onion and garlic in the oil until the onion is tender but not browned. Add tomatoes, tomato salt, herbs, salt and pepper. Bring to a boil and simmer, uncovered for 15 minutes. Add the brandy, parsley and heat. Serve on hot cooked spaghetti.
